4 fresh Thai green chiles
2 cloves garlic
2 lemongrass stalks, white parts only, chopped
2 kaffir lime leaves
One 1-inch piece ginger, peeled and chopped
1 shallot, chopped
3 tablespoons vegetable oil
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons Green Curry Paste, recipe follows
1/2 cup vegetable broth
Two 14.5-ounce cans unsweetened coconut milk
Salt and freshly ground black pepper, for sprinkling
8 sea scallops (size U/10)
2 cups steamed rice
2 fresh basil leaves, torn
2 fresh cilantro leaves, torn
Lime wedges, for serving
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